Olive Oil Chocolate Shell Food

BASIC CHOCOLATE SHELL TOPPING

Steps:

• Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes.
• Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.

OLIVE OIL, SEA SALT AND LIL' BITS OF CHOCOLATE GRANOLA

Steps:

• Preheat the oven to 300 degrees F. In a large bowl, stir together the oats, millet, pecans, cocoa powder and sesame seeds. In a small pot, combine the maple syrup, oil, sugar and sea salt and cook over low heat until the sugar dissolves. Pour the syrup mixture into the large bowl with the oat mixture and stir to combine. Spread the mixture out on a parchment-lined baking sheet.
• Bake, stirring occasionally, until golden and crisp, 35 to 40 minutes. Let the granola cool slightly, stirring and spreading it out on the baking sheet with a spatula to speed the cooling time and to allow the granola to form clumps. Sprinkle over the chocolate and chia seeds and stir (or scooch around on the baking sheet) to let the chocolate melt a little and the granola to continue forming some small clumps. Cool completely, until the chocolate is set and the granola is crunchy and at room temperature, about 30 minutes. Store in an air-tight container (such as a glass jar with tight-fitting lid) at room temperature up to 2 weeks or freeze up to 5 weeks.
• Combine the berries, maple syrup and ginger in a small pot over medium-high heat. Stir occasionally until the berries soften and weep, releasing their juices (if they are very dry, you may need to add a teaspoon of water). Cook until the berries are just soft and juicy, but not too runny, 15 to 20 minutes, depending on your desired thickness. Remove the ginger and discard. Serve with yogurt and granola, or over warm porridge. Store any leftovers in a clean jar with a lid in the refrigerator up to 1 week. Makes 1 cup.

TART SHELL

Steps:

• Cream butter and sugar in a mixer with paddle. Slowly add egg yolks, beaten egg half, and vanilla. Add flour and mix until just combined. Wrap in plastic wrap and chill at least 2 hours. Remove from refrigerator, unwrap and roll on a floured surface into a 3/8-inch thick circle. Drape into an 11 or 12-inch tart pan and press into corners. Line pastry with parchment paper and fill with dried beans or pie weights and bake at 350 degrees for 20 minutes until light brown. While still warm, remove weights and parchment paper and brush slightly with a beaten egg white, taking care not to use too much and to only brush the inside of the shell. Let tart shell rest at room temperature until ready to fill.;

CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat your oven to 325 degrees F. Grease your springform pan with a little oil and line the base with parchment paper.
• Measure and sift the cocoa powder into a bowl or pitcher and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
• In another smallish bowl, combine the almond meal (or all-purpose flour) with the baking soda and pinch of salt.
• Put the sugar, olive oil, and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes, until you have a pale-primrose, aerated, and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in, you can slowly tip in the almond meal (or all-purpose flour) mixture.
• Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared pan. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
• Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the pan. Leave to cool completely or eat while still warm with some ice cream, as a dessert.

CHOCOLATE & OLIVE OIL MOUSSE

Steps:

• In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
• Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
• Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.